Dear everyone,

For several years I've been working on a book about bread-making, less from the standpoint of individual recipes than the underlying principles, science and history.

Although not quite complete, I've posted the finished sections as pdfs on my website, and I would really appreciate any comments and feedback from contributors to these forums. I've been working in a bit of a bubble and I would really benefit from other  people's opinions.

You can download individual chapters from www.flourandwater.co.uk [1]

Many thanks,

Neil